Lemon Cheesecake Bars
Creamy cheesecake and lemon pie filing make for bars so delicious, no one will guess they’re gluten-free.
Serving Size:
9
Active Time:
15 min.
Total Time:
3 hrs.
Ingredients
- 1 (15.8 oz.) pkg. gluten-free pie and pastry dough, such as Pillsbury
- 1 (7.5 oz.) pkg. lemon pie filling, such as Dr. Oetker
- ¾ cup cream cheese
- ¼ cup sugar
- 1 tsp. vanilla extract
- ¾ cup heavy cream
Instructions
- Heat oven to 350°F. Divide dough in half; wrap half and reserve for another use. Drop walnut-size dough balls into foil-lined 8″ baking pan. Press with fingers to form crust. Cover with foil; fill with pie weights. Bake 15 min. Remove foil and weights. Bake 5 to 8 min. Let cool.
- Meanwhile, prepare pie filling as package directs; spread over crust. Chill 1 hr. or until cold to the touch.
- Using electric mixer on medium speed, beat cream cheese, sugar and vanilla until smooth. Add cream; beat 2 min., scraping down sides of bowl. Spread over lemon layer. Chill 1 hr. or until set. Cut into squares.
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